Cucumber Cups

Ingredients:
1 long English Cucumber cut in 1/2 inch pieces
1/4 cup moong sprouts
1/2 tsp oil
¼ tsp cumin seeds
1 tsp grated ginger
1/8 tsp black pepper
1/4 tsp salt/ black salt
Few drops of lemon juice
1/2 tsp jeera pwdr / cumin pwdr
How to make sprouts: Soak the whole moong for 10 to 12 hours or overnite. Soaked moong will be double in volume.
Drain the water completely and loosely wrap the beans with a muslin or cheesecloth or any thin napkin. Store the soaked beans in a warm dark place.After a day you will see the sprouts in the moong. That means it ready for use.
Method:
In a small frying pan, heat the oil on medium heat. Add cumin seeds, grated ginger & rest of the ingredients including the sprouted moong. Cook for 2-3 minutes until sprouts are tender.Add lemon juice, stir and set aside.
Take cucumber slices and scoop out the seeds, creating small bowls. Don't make a hole in it.
Fill the cucumber slices with moong sprouts.Serve cold or at room temperature.

Corn, Avocado Salad

Ingredients:
·4 kernels ears of corn
·1 sliced Hass avocado Ripe
·1/2 cup thinly sliced red onions
·1/4 cup fresh mint or cilantro
·1 tbsp fresh lime juice
·1 tsp black pepper
·1/2 tsp  salt
Method: Microwave corn in microwave or grill to medium-high rotating often on a grill, until lightly charred, about 15 minutes. Let cool slightly. Carefully cut kernels from cob. Slice the avocados & gently toss with onion, corn, mint, lime juice, black pepper, and salt.

Bean Tostada

Mexican dishes have always been my favorite. This one’s on top of my list now.It’s simple to make and tastes fantastic. And I am 100% sure you are gonna love this one!!! This is so quick and easy - perfect for those nights when you don't feel like cooking & want something light and delicious.

• Tostadas 1 packet
• Refried beans tin
• 1cup Shredded any cheese
• Diced tomatoes
• Green onions, sliced(optional)
• Lettuce, chopped
• Sour cream
• Guacamole  (ready or homemade)
• Sliced black olives (optional)
• Cilantro, chopped
• Lime wedges, optional
• Hot sauce or salsa
Heat the refried beans in a bowl & mash it well in a microwave.
Chop all the ingredients & set aside. Make the guacamole & set aside. Layer the tortilla in a serving plate with a layer of beans, some cheese, lettuce, sour cream, guacamole, black olives, tomatoes, green onions, cilantro and some cheese again.
Serve with lime wedges and hot sauce or salsa. Enjoy.

Chocolate Covered Strawberries

1 cup semi-sweet chocolate chips 
1tsp margarine
approximately 10 strawberries

Method:
Rinse strawberries and dry completely.
Melt chocolate in a double boiler, stirring occasionally, until smooth. In the double boiler make sure the upper
bowl doesn't touch the water below.  Remove from heat once it is melted. 
Push a toothpick into the stem end of the strawberries. Dip strawberries into the melted chocolate. Place it on a
wax paper to dry. Allow to set.
Once it is set, melt white chocolate and drizzle over the dipped strawberries.
Allow to set and serve. 
Tip: dont chill in refridgerator

Wheat Pancakes

Ingredients:

• 1cup of whole wheat flour
• 2 tbsp brown sugar or white sugar
• 1/2 tsp cinnamon  powder
• 1/4 tsp baking soda
• 1 cup milk
• 1tbsp Vegetable oil
• 1tsp flaxseed powder (optional)

Directions:

1. Put all dry ingredients in a large mixing bowl, adding the milk last.
2. Use the electric mixer or a whisk to remove any lumps and make a nice batter.
3. Leave the batter to set for 10 mins.
4. Put the skillet on the stove and set the burner on medium high.
5. Pour a big ladle full of the batter onto the skillet to form each pancake.
6. Flip the pancakes after one minute and cook the opposite side until golden brown.
7. Flip them again as needed. Then remove them from the heat.
8. Serve them with blueberry sauce, raspberry sauce or maple syrup.
9. You can even add some fresh blueberries to the pancake.